Spicy Shrimp & Rice

“Of all the words of mice and men, the saddest are, ‘it might have been’.”

Kurt Vonnegut

A Bright & Brash Wake-Up for your Tastebuds!

I don’t do “what-ifs”.

I never wonder if we should have waited a little longer or sold the house sooner. I’ve never considered what the price of a vacation is now compared to then. I don’t stress over pre-tax income, nor the difference between the sticker price and what actually happens at the check-out. I don’t worry about whether the kids should have been sent to a different school or camp, nor whether they should have been taught tennis or chess. You won’t hear me debating if we had taken a different route would we have arrived earlier… or later. Okay well maybe I do that last one a teensy bit on occasion, but that’s ‘cuz I pretty much always think my choice of route is the right one.

I don’t think this predilection to acceptance for circumstances as they exist is either inferior or superior to any other way. It simply is… it’s how I’m wired. The closest I ever get to doing the “if only” song and dance is with recipes and cooking.

I followed this recipe to the letter the first go round and as wonderful and probably authentically Iranian as it likely is I’ve decided to save you a few steps. And I’m taking out the fenugreek … I’m not sure that it worked for me. I found it gave a rather more bitter edge to the dish than I generally prefer. If however you are a HUGE fenugreek fan then by all means throw in the heaping teaspoon the original recipe recommends.

Honestly, it would be amazing with or without the rice, I think the spicy shrimp served with a crusty baguette, as a side dish or on a pasta would be just as delectable. I did serve it with some brown rice and it was enjoyed loudly in between all the “WOO! This is HOT!” while it was happily snarfled back!